Biscoff Coffee Cocktail

Biscoff Coffee Cocktail made with speculoos infused vodka, coffee liqueur and topped with whipped cream

A decadent dessert cocktail with Biscoff biscuit infused vodka and rich coffee liqueur, made to be consumed affogato style

If you're Belgian, you'll know these spiced biscuits commonly known as Speculoos or Biscoff (these guys even make a spreadable speculoos like Nutella!).  In Australia, you can generally get the cookies in Coles or Woolworths. Great with a cup of coffee, we decided to take it one step further and incorporate it into a cocktail. We started off by infusing the biscuits in some vodka (any vodka will do, but we went with Smirnoff vodka for its clean taste as well as it being cost effective). After some experiments, two biscuits put into about 90/100ml of vodka overnight was the quickest way of getting an infusion that had oodles of the biscuity flavour.

To make the Biscoff infused vodka

1. Pour about 100ml of the vodka into a smaller jam jar (or any clean used jar).

2. Take two biscuits and put it into the vodka in the jar. Leave overnight

3. The biscuits will likely dissolve into the vodka and be like mush. Don't worry, the colour will take on a murky chocolate colour.

4. Take some cheesecloth or muslin cloth. Strain the infusion over the cheesecloth into a clean bottle. It's ready to use.

Ingredients for the cocktail

• 60ml Biscoff infused vodka

• 20ml Mr Black coffee liqueur

• 20ml simply syrup

• 1/2 teaspoon blood orange marmalade (or normal marmalade)

• Whipped cream

Shake all ingredients except the whipped cream over ice. Pour into a glass. Top with whipped cream and garnish with coffee bean (if you have some) with a Biscoff cookie.